A tribute
to the Southern tradition of an RC Cola and a MoonPie. We brew this
beer with biscuity malts, vanilla, and chocolate nibs from Raleigh's
own Escazu Artisan Chocolates. But instead of using a traditional,
dry English or Scottish ale yeast, we get zany and brew with a
German (Weihenstephan) yeast strain. This lightens up the beer and
adds vanilla and banana notes to give it that MoonPie connection.
The result is a drinkable "dark ale" that, like most of our
plow-to-pint beers, doesn't fit neatly into any one particular
style. Have your three martinis, Boss Man. We'll take a Working
Man's Lunch. 5.6% ABV.

Beer Review from Beer Advocate
Poured into a standard pint glass a deep roasted chesnut brown with
a tinge of ruby,a thinner beige colored head atop.Aromas of
chocolate and roasted nuts really stood out,light vanilla and
clove-like spice were subtle.A little sharp in the mouth but after
awhile it did mellow a bit.Bitter chocolate,molasses,and vanilla
flavors with light roasted nut on thepalate,a decent earthy/woody
drying note in the finish.A pretty good after dinner beer,I have
never had a moon pie or RC cola for that matter but I'll take their
word for it.

Fullsteam Brewery
In the past few years, North Carolinaís beer selection has
flourished with beers around the world: Belgian dubbels, tripels,
and quads; English bitters and barleywine, German lagers. Amazing
craft beer from US breweries establishing regional traditions and
styles: the West Coast IPA phenomenon. Hearty Wisconsin lagers.
Experimental beers from the Northeast.

But we have yet to develop a Southern craft beer identity.

Fullsteamís mission is to craft this identity. To create a
distinctly Southern beer style that celebrates the culinary and
agricultural heritage of the South.

Fullsteamís owner and Chief Executive Optimist
Sean Lilly Wilson founded and led both Pop The Cap and Permit Beer,
two beer lobbying organizations that have opened up economic markets
to North Carolinaís craft beer industry. He holds both an MBA and
Master of Public Policy from Duke University. Sean has ten years
restaurant experience, including three years at Durhamís renowned
Magnolia Grill.